Cheffie stirs the pot and out comes....

[superchef]

:D dinner!! I just wanted to feed all you tonight! Hope you enjoy!

The appetizers....

Pizza Margherita

Strozzapretti Con Quattro Formaggi
Pasta tossed with gorgonzola, fontonia, ricotta, mozzarella, capers and sauteed garlic.

The salads...

Arugula Salad with Apples and Caramelized Walnuts

Wild Mushroom Tart served with a Fresh Herb Salad

The main courses...

Roast Chicken with Truffles and Champagne Sauce

Grilled Swordfish with Roasted Tomatoes

The desserts......

Fresh Berry Napoleons with Almond Cream

Pine Nut Torta with Marsala Poached Fruit

Enjoy! Cheffie ;)

[mcaldwell]

Oh sure, and I just ate! :(

How about putting a plate of that aside in the fridge for later?. :D

[ffdfireexplorer]

my kfc was good till i read this:D

[brubaker]

So what do you guys want on your pizza :D

God Bless and Stay Safe,

Bruce, :cool:, 19, EMT-1D, C.A.

R.I.P 343, 9/11/01 God Bless America.
"ALWAYS REMEMBER, NEVER FORGET"

[superchef]

Bruce, how about this?

Saute freshly minced garlic (the more the better), freshly chopped oregano in extra virgin olive oil about 3 or 4 minutes till the garlic is softened. Add a can of diced organic tomatoes along with the juice, some fresh basil leaves, throw in some capers, red chili pepper flakes and let simmer about 10 minutes to blend the flavors (and fill your kitchen with a wonderful aroma!).

Top the unbaked pizza crusts with sauce, then you can add whatever toppings you like, fresh mushrooms, shrimp, roasted bell peppers, more fresh garlic and basil, ...let us not forget the freshly grated parmigiano reggiano. Then bake for about 10-12 minutes till crust is done and cheese is melted and the kitchen fills with the aromas of garlic and red chili pepper and ......

I also like to use fresh made individual pizza crusts (that way you can please the whole crew by making their pizzas to taste).

Lunch is served!
:D

[brubaker]

Cheffie :D ,

Your pizza sounds really, really good. Too bad I just ate. Save a slice for me :D .

God Bless and Stay Safe,

Bruce, :cool: , 19, EMT-1D, California

R.I.P. 343 9/11/01, God Bless America.
"ALWAYS REMEMBER, NEVER FORGET".

[manofire2]

If I fly down to Giantland can I come over for dinner?

[ffdfireexplorer]

Originally posted by manofire2
If I fly down to Giantland can I come over for dinner?

me too?

[manofire2]

I'll even bring the wine. Judging by the menu I'll suggest a light Verdicchio for a beginning followed by a full bodied Multepucciano for the main.

As for what wine for dessert, you and I can discuss it while Jaime does the dishes.

[flathead]

My Digiorno's pale by comparison,(that's what the Mrs. had in the oven)but the Cold Molsens to wash them down were pretty tastey :D

[ffdfireexplorer]

Originally posted by manofire2
As for what wine for dessert, you and I can discuss it while Jaime does the dishes.

thanx alot, why do i have 2 do the dishes?

[superchef]

If I fly down to Giantland can I come over for dinner

;) ok. ;)

Although the discussion over the dessert wine could be quite lengthy. ;)

Jaime- judging by your id you are an explorer. You have to start somewhere. :D

Just think of all the fun you will have when you are a fully qualified firefighter. :D

[NJFFSA16]

Ahhh, my Cheffie amor! The grilled swordfish caught my eye...(after you, of course!) :D

Next time we meet....I know this great place called Mama's Fish House, just a few clicks from Paia. ;)

NJ

[RspctFrmCalgary]

psssssssstttttttttt Cheffie its NJ's birthday today ;)

[ffdfireexplorer]

Originally posted by RspctFrmCalgary
psssssssstttttttttt Cheffie its NJ's birthday today ;)

i guess we need some birthday cake 2. how many candles do we need?

[jsdobson]

how many candles do we need?

51 :D

[stillPSFB]

Cheffie you are a Legend! It's just gone 00:15 monday morning here and I haven't eaten yet and the shops are all shut. But thanks to you the problem is solved. Is it coming Fedex or DHL?

[superchef]

:) PSFB- FedEx is my designated shipper. :)

I'll get right on it. Although I think you should just come here. It is about 78F, bright blue skies, cool ocean breezes. You bring the wine and I'll supply the rest. And it is still Sunday here too.

[WannabeintheFD]

ummmm "uh yes, hello dominos?"

[brubaker]

LOL! :D

God Bless and Stay Safe,

Bruce :cool:, 19, EMT-1D, C.A.

R.I.P 343, 9/11/01 God Bless America.
"ALWAYS REMEMBER, NEVER FORGET"

[superchef]

Roasted Beef Tenderloin with Garlic and Bay Leaves


Mixed Baby Greens with toasted pecans, dried cranberries, and goat cheese


Gnocchi with a spicy herb sauce
gnocchi tossed with a basil, garlic, capers, lemon, and pine nut sauce.


Marsala Poached Pears with Cinammon Ice Cream

take care, stay safe. enjoy :)

[brubaker]

Mmmmm... Yummy...:cool:

[4bugles]

Yummm!

I am going to have to break out the drool proof keyboard again! I sure have missed these threads cheffie!

[superchef]

I sure have missed these threads cheffie!

(insert a blushing cheffie here)

Thank you. Studies have been keeping me busy but I will see what I can do to keep that drool keyboard on active duty. ;)

[brubaker]

Hey Cheffie,

What's for dinner tonight?

[superchef]

BTW- don't they feed you down there? :D

Farfelle served with a Wild Mushroom Broth and Caramelized Shallots

Grilled Chicken with Garlic and Basil
served with a white wine, garlic and basil sauce

Sauteed Sugar Snap Peas and Red Peppers

Caramelized Apple-Pecan Strudel served with Ginger-maple Syrup Ice Cream

stay safe..take care.....:D

[brubaker]

Sounds Good, Except The Farfelle With Mushroom Broth...I don't like mushrooms. Thx For Dinner Cheffie...:D

P.S. Yes They Do Feed Us Down Here.:D

[ffdfireexplorer]

up here, we have stuff called food, but what your making sounds alot better.

[superchef]

Baked French Toast Stuffed with Sauteed Pears and Cinammon
served with warm raspberry sauce

Fresh Fruit Parfaits


;) That should hold you over till at least lunch time! Take care..stay safe all.......:)



Brubaker-just for you I left out the mushrooms!;)

Jaime- Thanks for the compliment. :)

[brubaker]

Thanks Cheffie...:D

Breakfast sounds extremely good...
Mmmmm...Yummy...
Can I get this to go?

[brubaker]

Jamie,

Thanks for your .02 cents...J/K...:D

[brubaker]

Cheffie,

The french toast you made the guys for breakfast yesterday, sounded so good, I had my mom make some for me. She says thanks...:rolleyes: :D

[MalahatTwo7]

Reading through this thread has of course made me hungry. So I have to ask, Cheffie:

What would you serve to a starving Canadian who just arrived from the Great White North.... toque and dogsled tresses in hand? (actually it would be more like rain slicker and so'wester considering the weather up here right now, but who's counting right?) LOL

[manofire2]

Another Canuck request, seeing as how this weekend is our Thanksgiving maybe you have a good Turkey recipe you could lay on us?

[superchef]

Brubaker Anytime. Although I think you should have made breakfast for your mom. :D

manofire
Here are a couple of ideas for you:

Turkey
2 tbsp unsalted butter, room temperature
1 tbsp dried tarragon
1 tbsp dried marjoram
1 tbsp mustard seeds, coarsely chopped
2 tsp coarse salt
1/2 tsp ground pepper
1 large orange, quartered
1 12-14 lb turkey

1 onion peeled and quartered
1 head garlic, unpeeled, cut in half horizontally
2 celery stalks, cut into 2" pieces
3 fresh thyme sprigs
2 fresh sage sprigs
1 cup fresh orange juice
1 tbsp dijon mustard
5 cups chicken stock (or low salt chicken broth)

Mix first 6 ingredients in samll bowl. Rinse turkey inside and out and pat dry. Place on rack set in large roasting pan. Rub inside cavity with orange quarters( reserve quarters). sprinkle with salt and pepper. Rub herb butter over outside of turkey. Set rack at lowest position in oven and preheat to 350F.

Fill main cavity with orange quarters, onion, garlic, celery, herbs. Mix orange juice and dijon mustard in small bowl. Pour around turkey in pan. Place turkey in oven with tail toward back. Roast 45 minutes. Add 2 cups broth to pan, baste turkey. Turn pan around. Roast 45 minutes. Add 1 cup broth and baste turkey with pan juices. Turn pan around and cover tureky loosely with foil. Contine to roast intil thermometer inserted into thickest part of thigh registers 175F, basting with 1 cup broth and rotating every 45 minutes. about 1 hour and 45 minites longer. Transfer turkey to platter, let stand 30 minutes (internal temperature will increase 5 to 10 degrees).

Gravy
4 1/2 tbsp unsalted butter
3/4 cup minced onion
3 tbsp all purpose flour
1 large Gala apple, peeled, cut into 1/4" cubes
1 1/2 cups whole milk
1 cup chicken stock
3/4 cup apple cider
2 small bay leaves, torn into pieces
1 tbsp dijon mustard
1 1/2 tsp mustard seeds crushed
1 1/2 tsp chopped fresh sage


Strain pan juices into 8 cup measureing cup. Spoon off fat. Melt butter in large saucepan over medium high heat. Add onion, saute 3 minutes. Add flour and stir until golden, about 5 minutes, Whisk in apple and all reamining ingredients., tehn pan juices. Bring to boil and reduce heat to medium until gravy thickens, whisking occasionally about 10 minutes. season with salt and pepper.

***another idea***run fingers under skin to loosen it from breast meat. Rub herb butter over meat under skin and also over outside of turkey on skin before roasting if you do not want to add all the other extras.

***Now as for that starving Canuck...seeing as how it is your Thanksgiving.. I guess I will be feeding you a proper turkey feast and if you are a good boy, dessert.
:D

Happy Thanksgiving to all those up there in the Great White North. Behave yourselves (that means eat, drink and be merry!)

[ffdfireexplorer]

i'm reading this during computer class and wishing it was lunch. mmmmm... school food.

cheffie- send me some food for lunch cuz this school stuff just isnt cutting it.

brubaker- no prob. any time

[MalahatTwo7]

Cheffie, the turkey sounds awesome, but I am more of a duck fan. What things have you up your sleeve for roast duck? Something that a "Live Alone Rat" can do for himself and remembering the toque and dog tresses. :D

[ffexpCP]

Will you deliver?

[Armyfirerescue]

Sooooooo hungry.....no more MRE's.....need Cheffie to come to Iraq....

*gets on knees and grovels at cheffies feet* ooh please....please please....

[kghemtp]

Maybe this year Thanksgiving is at Cheffie's! How big of a turkey do we need for 90,000 firefighters?!? I can bring dinner rolls.

[superchef]

*gets on knees and grovels at cheffies feet* ooh please....please please....

Matt, my friend, I wish I could come make all of you a real Thanksgiving dinner. Serving our country, being away from your families, you certainly deserve it. I hope my virtual meals at least bring a smile to your face.

Kevin- 90,000 firefighters for Thanksgiving? A Cheffie dream come true (stop by and pick up the guys in Irag on the way).


hugs to all of you.


ps. For every Fire Science course I complete, I get my certificate from the NFA. I received my first one for the first course I took. I'm sorry I am so excited to have it, I had to share (and all of you helped so thanks.)

[superchef]

Herb and Garlic Roasted Cornish Game Hens
Rubbed with a garlic, lemon, thyme. red pepper and rosemary butter, then roasted till golden brown...

Pan Roasted Baby Potatoes
Baby red, yellow and purple potatoes, pan roasted and tossed with a dijon dressing...

Balsamic Glazed Roasted Vegetables
Red and orange bell peppers, baby carrots, sweet red onions, cherry tomatoes, tossed with a balsamic-herb glaze and oven roasted...

Bourbon-Orange Pecan Pie served with Bourbon Whipped Cream

I have to test this one out now..:o :o :o :o :D

[StayBack500FT]

Cheffie!! I have sooooooo missed your cookin'!!

[4bugles]

Cheffie,
Congrats on your first NFA certificate!

I have a food question for you. A place near me has a steak meal that has a reduced balsamic vinegar sauce. It's a delicious sauce, that I have tried to replicate in my own kitchen with some bad results. I have tried the cheap stuff as well as the more expensive stuff. I would ask the place, but they are a little funny about sharing there recipe's...Would you have any suggestions? There doesn't seem to be anything else to it other than the vinegar.

[superchef]

not quite as exciting as bondage 101 but then again, if you cook her a fantastic meal..who knows it may lead to 27's thread.;)

Here are some of the basics ;
When you are sauteing the meat, chose a pan that will just fit the meat without cramping it. Too much surface areaa will result in burned juices and too little will prevent juices from caramelizing. Saute or roast the meat first (also don't use a nonstick pan as you will not get those browned bits you need for your sauce.). Once the meat is done, remove it and keep it warm. Remove any excess fat. Add 2 minced shallots and cook over medium heat till they soften (about 1-2 minutes). Deglaze by adding the balsamic vinegar, about 1/3 to 1/2 cup (enough to cover bottom of pan. As liquid simmers, scrape bottom of pan with wooden spoon and stir to disolve the caramelized juices. Simmer until the liquid is reduced by one half. If you want a more intense layer of flavor, once it has reduced, add some stock (low sodium) and reduce again. For the best flavors, reduce liquids at a steady simmer so that some of the sauce spatters on the sides of pan where it can caramelize. Season with salt and pepper.

As for the type of vinegar, a good quality aged (7-10 years) is what I like to use. One I found I like is Aceto Balsamico Di Moderna It works well in salad dressings too. I try to avoid the cheap store brands as they tend to not be real balsamic vinegar.

Here is one more but I do not know if you can get it everywhere but it is so good.

Grand reserve Balsamic Vinegar The brand is Napa Valley Naturals, cherry wood aged for 18 years (for $9 for a bottle, at least that is what I paid for it.)

Hope this helps.

[4bugles]

Thanks Cheffie!

I will try it again, probably next week, it's going to take me awhile to find that balsamic you mentioned, as our food workers are on strike here too, so I have to travel to find a decent selection.

[MalahatTwo7]

Fair Goers Feed On Fried Snickers

POSTED: 2:48 p.m. EDT October 22, 2003
UPDATED: 3:11 p.m. EDT October 22, 2003

DALLAS -- Don't have enough fat in your life? Try some deep-fried candy.

The Wall Street Journal reports visitors to the Texas State Fair have had a chance to boost their cholesterol higher than Big Tex, the fair's giant cowboy.

Fair goers lined up at Butch Benavides' booth to buy deep-fried Snickers. He says the batter has to be just right. If it's too thin, the chocolate melts. But if it's too thick, the candy bar puffs up like a fried pie.

Benavides says another secret to fried confections is keeping them on a stick. He says fair goers like to eat on the go.

For those of you who'd like to try frying a candy bar or two at home, here's the method:

You'll need a good batter, something sticky enough to hold onto the bar, but one that won't puff up too much and turn your bar into a biscuit. Storebought funnel cake or beer-batter mixes, chilled for 30 minutes before use, will do the trick.

Next, you'll want to make sure the bars are ready. For home deep fryers, the snack-size bars are easier to handle than full-size ones. Put a wooden skewer through each unwrapped bar longwise, then put them in the freezer for 30 minutes until cold all the way through.

Heat oil in deep fryer to 360° Fahrenheit. Dust each bar with flour, then roll in batter, coating thoroughly. Allow excess to drop off.

Fry bars, holding onto the end of the skewer to keep them submerged, until batter is golden brown, about four minutes. Dust with powdered sugar, if desired.

Copyright 2003 by ClickOnDetroit.com.

This is something I would have expected the British to try because they deep fry just about everything... some of which is really not as bad as it sounds. ;) But this one kinda took the prize for the day. (so far anyway)

[superchef]

REMEMBER I DON'T WRITE THIS STUFF, I JUST FIND IT

27- I am just a wee bit worried about you with these threads you have been posting. I think you need a vacation lad. :)

[ffdfireexplorer]

whats your next creation going to be cheffie?

[12TruckIrons]

The deep fried candy bars arent just in Texas they were at the SC state fair as well. Not just snickers either, if i remember correctly there was milky way, butterfinger, and 3 muskateer maybe a few others too.

[brubaker]

Deep fried candy? Mmmmm...wonder what that tastes like?

[ffexpCP]

Deep fried candy? - when did Homer Simpson join the FH forums?

[brubaker]

Hey...I don't find that funny! So I have a sence of humor, no big deal!

[superchef]

Caramelized Onion, Apple and Brie Tartlets

Pan Seared Top Loin Roast served with garlic-herb butter
Pan seared then oven roasted and served with a garlic-herb butter. Picture the plate with thick slices with the butter melted over the crust and topped with fresh arugula, freshly grated Parmigiano Reggiao and then drizzled with a lemon garlic vinaigrette.

Balsamic Glazed Baby Carrots and Green Beans

Individual Chocolate Guiness Bundt Cakes
served with a warm deep choclate sauce and more Guiness:D

Stay safe all. Take care ;)

[JOHN56]

CHEFFIE
IT GOOD TO READ THAT YOU PASS YOUR TEST FOR PART 1 OF NFA
READ YOUR DINNER I KNOW YOU WILL PASS THE REST OF THEM
A LADY THAT CAN COOK LIKE YOU CAN, CAN PASSED ANY TEST
IT GOOD TO HEAR FROM YOUR AGAIN THANK YOU AND GOOD LUCK IF YOU
NEED THE LUCK
DENNIS1975

[MalahatTwo7]

I have a few minutes here between eating and getting on with my history assignment, so I figured I would add what came out of the skillet tonight.

BTW, what I describe below is or can be very very spicy hot, so if you are kinda low tolerant, please consider this your "Disclaimer statement". LOL

Anyhow, a stop at the local grocery store produced:

1 packet prime stew beef
1 packet red snapper fillet
1 packet stir fry veggies with chicken
1 packet jumbo prawns
1 packet Uncle Ben's Homestyle Chicken & Wild rice
2 Habanaro peppers
Cajun spice
Frank's Red Hot
Lemon juice
Garlic powder (or fresh garlic if you have it)

1) Prepare the rice according to packet instructions
2) clean the prawns as needed, and dice chicken, snapper and beef as desired (I like mine in small bites - LOL)
3) throw the meat items into a large skillet, with some olive oil, and pre-cook; add in liberal amounts of garlic powder and Cajun spice and a splash of the lemon juice
4) chop the veggies etc to be added once the meat is nearly cooked completely then add in with a liberal dose of Frank's Red Hot and soya souce, ensure that the Habanaro's are diced very fine, they can be "just a little hot" sometimes. :eek:
5) stir and cook for a about 10 minutes, stirring to ensure nothing sticks/burns (that would suck!! :()
6) serve

When I dished mine up I made sure to splash a little of the meat juice on my rice. (I think we need a Smiley with fire shooting from his mouth ;))

*There is just enough left over for lunch tomorrow so that I can tease Bevin, my co-worker - she is constantly amazed that I will cook meals like this for myself :D. Ok time to go.. my lips are on fire!**